Chili Verde may be served with any number of toppings or accompaniments; grated cheese, diced onions, and sour cream are common toppings, as are broken saltine crackers, corn chips, cornbread or rolled-up corn or flour tortillas, though I often just serve it as-is alongside of pot of Frijoles charros.

For a delicious, easy-to-follow recipe, I’d really recommend trying this one http://simplyrecipes.com/recipes/chile_verde/ (my personal preference is to use leaf lard over olive oil, and Mexican oregano over the dried stuff from the grocery store).